What to Eat: March Superfoods

The temperature may still be hovering in the single digit range, but I'm bold enough to say spring is in the air. Though we have to wait till mid-March for the season's official change, the big day is signaled by ripe fruits and veg that will be staples throughout the season. Load up on these picks and ready your body for a healthy, happy spring!

Broccoli
Everyone's favorite flower-headed veg is back in season! The hearty green is has a reputation for being good for you, and that's not just your momma talking. Broccoli boasts more than 135% of your daily dose of vitamin C. It's been touted to benefit everything from eyesight to sun-damaged skin, digestion and metabolism. A score of studies have hailed broccoli's cancer fighting capabilities, and it's been called an all natural allergy medicine. If you're gearing up for the healthiest of springs, pack your diet with these greens and you'll be set!

Artichokes
Here in the US, we're lucky for California. Not just because it boasts some of the country's greatest climates, but because the sunshine state produces a huge haul of artichokes for our dining pleasure every March. These spiky treats are ripe and ready to eat, and our pre-spring bodies are very thankful. Artichokes have more antioxidants than any other vegetable, the bulk of which is found in the pulp of the leaves. Artichokes also help lower cholesterol and decrease the risk of heart disease. For those with IBS or Crohn's disease, artichokes pack extra power, by aiding digestion and reducing symptoms.

Lettuce
Okay, this one sounds like a joke, but stick with me here. The salad staple is actually a good for you green, if you stay away from the iceberg variety, which packs little more nutrients than water. Lettuce has more vitamin A than any other veg, along with a healthy does of vitamins C and K, calcium and fiber. In ancient Egypt, lettuce was a truly valued veg, hailed for its reputation to enhance sexual prowess. So, sticking with that salad diet may have some unexpected - but pleasurable - side effects.

Pineapple
Sweet, juicy and delicious, what more reason do you need to devour this yellow fruit. Pineapples are loaded with potassium, vitamins A and C, calcium and phosphorus. But, their stand-out nutrient is manganese, which is linked to stronger bones, dental health and better digestion. In some studies, pineapple has helped decrease macular degeneration, or vision loss, in older adults, and alleviated the pains of arthritis. Now if we could only find an easier way to get through that spiky exterior!

On My Plate: Taste the Rainbow

It's not important to just eat your veggies for healthy body benefits, you have to eat your colors too. For me, that's always meant eating with the Rainbow Method, or adding a rainbow of colors to my salads and sides. I perk up leafy greens with tomatoes and yellow peppers, for example, or add cauliflower to a broccoli plate. 

Now, the Rainbow Method has grown to be much more than my healthy habit. Researchers and nutritionists agree that a veg plate in a variety of colors can give a boost to everything from our bones to our brains, improve heart health and give us glowing skin.

"Every hue - green, yellow, orange, red, purple and even white - signifies a different class of nutrients, each of which offers a unique benefit," explains USDA research chemist Ronald Prior, PhD, who was among the first researchers to measure antioxidants in food.

The colorful chemicals that carry a vegetable's good stuff are called phytochemicals. These natural compounds act as a neon sign of sorts for vegetables. Those with the most phytochemicals glow in the brightest hues, and are the richest in vitamins, minerals, fiber and antioxidants. 

Eating the bright along with the lighter shades of vegetables ensures your body gets a well-rounded shot of nutrients. One of my favorite dishes to do this with is my Warm Rainbow Quinoa Salad with chicken and veg. It serves a crowd, and also works for weekly lunchboxes. I made it this week for my sister and baby niece, and it was a hit. Try it yourself!

Laura's Warm Rainbow Quinoa Salad

2 chicken breasts (optional)

1 green pepper

1 yellow or orange pepper

1/2 spicy red pepper

1 small red onion

grape tomatoes

juice from 1/2 lemon

1 clove garlic

1 cup quinoa

2 cups chicken stock

salt and pepper to taste

Parmesan cheese (optional)

Directions:

Prepare chicken. (I like pulled meats in my dishes, but some people like chunks. To each their own!)

Set aside cooked chicken.

Finely chop all peppers, the garlic and onion.

Warm a good lug of olive oil in a large frying pan over medium heat. 

Add onions and garlic and let simmer for a few minutes.

Add cooked chicken and mix well. 

Add peppers and let simmer over medium heat for about 10 mins stirring occasionally.

Add sliced grape tomatoes and the juice from 1/2 lemon.

Add salt and pepper as you please.

Let simmer for 5 mins more.

Prepare quinoa. (I used the box directions: Add 2 cups chicken stock to 1 cup quinoa and bring to the boil. Then, bring down heat and let simmer for 10-15 mins. This method always comes out a bit on the moist side, but I like how it works in this dish).

Pour quinoa into large serving bowl.

Fold in cooked chicken and veg

Serve in bowls, topped with finely grated Parmesan cheese.

Finish bowl, return for seconds! 

Eating Late Without Gaining Weight

We already know that watching what you eat leads to weight loss. Now, it looks like watching when you eat plays a part as well. According to new research from Boston's Brigham and Women's Hospital, getting tiny is all about timing.

"This is the first large-scale prospective study to demonstrate that the timing of meals predicts weight-loss effectiveness," said senior study author, Frank Scheer, PhD, MSc.

Scheer and his colleagues divided 420 overweight study participants into two groups: late-eaters, who ate their biggest meal after 3pm, and early-eaters, who ate before 3pm.

"Our results indicate that late-eaters displayed a slower weight-loss rate and lost significantly less weight than the early-eaters, suggesting that the timing of large meals could be an important factor in a weight loss program," said Scheer.

Apparently, breakfast was the one link that all the late-eaters had in common, or rather, the missing link. Skipping breakfast, or eating too few calories at a morning meal, can set your body up for failure later in the day. Not only is breakfast the boost you need to rev up your daily engines, it is also proven to help you keep down the calorie count later in the day.

But, we all know what it's like to wake up late and dash out the door without a good meal. And for many of us, life is a bit too roller coaster-esque to time a solid meal before 3pm. So, how can we get the most out of this new research in our busy lives?

Adopting some general guidelines for good eating is essential. The University of California, Los Angeles’s Student Nutrition Action Committee says you should grocery shop with your daily duties in mind. For example, if you know you run late most mornings, hard boil some eggs or stock up on protein bars.

Their second biggest tip is to keep eating throughout the day. "Your body burns calories 24/7. You need to refuel at least every 4‐5 hours," they write.

If dinner is around 6pm, and you don't go to bed before midnight, your body's going to need a snack. As long as it's not right before bedtime, "that late‐night snack will not be considered excess food by your body - unless you eat too much over the course of the whole day."

To help avoid nasty nighttime eating habits, the UCLA committee outlines two key rules for midnight munching:

H.A.L.T.
Ask yourself first: "Am I physically hungry" If so, ask yourself why: "Am I hungry out of Habit? Out of Anxiety? Out of Loneliness? Because I'm Tired? If you answer yes to any of these questions, put down that spoonful of peanut butter and focus your energy elsewhere!

Snack Smart
If you're really hungry at night, it can be a recipe for waistline disaster. In the evening, you've already cooked and those delicious pre-packaged snacks are devilishly tempting. Stop right there! Late night hunger pangs mean your body needs fuel, not empty calories. Snack smart and go for a midnight mini-meal rich in protein, and free of sugars and carbos.

Need suggestions? Here's a few great nighttime snacks that will fill you up with the good stuff, and not weigh you down on the scale!

Rice cakes and peanut butter

A small whole wheat pita spread with hummus

Canned tomato soup

A small dish of low‐fat cottage cheese

Surprise! Low Fat is Making You Fat

When you're counting calories, everything adds up. The simplest solution seems to take advantage of the sugar-free foods that are available everywhere and for any craving. But, the truth behind the Splenda isn't so sweet. Sugar-free foods are making you fat.

A body of research has found that artificial sweeteners alter the brain's connection between sweets and high-calorie food. The result is a blunted enjoyment that actually sends you into binge overdrive.

"Data clearly indicate that consuming a food sweetened with no-calorie saccharin can lead to greater body-weight gain and adiposity than would consuming the same food sweetened with a higher-calorie sugar," says Purdue University psychologist, Susan Swithers PhD.

A sugar-free chocolate chip cookie tastes great, but your brain isn't fooled. Your body is well tuned to take in high-calorie foods and respond to them. Artificial sugars mess with that internal mechanism. What is sweet should be caloric, but this isn't. So, you don't feel satisfied after that one cookie and you don't feel full. And before you know it, you haven't eaten just one, you've finished the whole pack. In the end, you've had a high-calorie snack, when you could have had one, delicious, high-calorie cookie.

Defeating the purpose of weight loss is only one of the flaws of sugar substitutes. Eating low-calorie foods also impacts your health, making you more at risk for heart disease, diabetes and high blood pressure.

As America talks about the effects of the increasing obesity rate, it's interesting to note that incline has been paralleled by a growing body of low- and no-calorie foods. It seems like finding a way to have your cake and eat it without getting fat, is like finding the fountain of youth - impossible.

But, Swithers says there is good news. Counting calories is still a great way to regulate body weight, even if it's annoying. But, at least that means you can eat a piece of cake!

It's True: Chicken Soup Fights the Flu

This year's flu season has hit epidemic levels. According the Center for Disease Control, 7.3 percent of the country has come down with the bug, and it doesn't look like we're out of the sickhouse yet.

The speed of this year's flu "has been pretty much unparalleled," John Hick, an emergency physician in Minneapolis told USA Today last week. "My general sense is that we have not peaked. We've probably got a few weeks to go on this."

While we can repeat the rounds of obsessive hand washing, steering clear of sickies and even wearing surgical masks, there's no sure fire way to escape the flu. And once you've got it, it can take up to three weeks to get better.

But, you can speed that up by eating. Good food can give your immune system a much needed jolt, and the most beneficial is a bowl of chicken soup.

Lovingly known as Jewish Pennicillin, chicken soup has been hailed as a cure-all thoughout history. Greek medics used to prescribe the broth, and the Egyptian physician and philosopher Moshe ben Maimonides wrote volumes on it's flu fighting abilities in the 12th century.

Today, science has started to back what these ancient healers have known for centuries. Research shows chicken soup actually has a mild medicinal effect. The heat, salt and hydation work to inhibit inflammation of cells in the nasal passage, reducing stuffy symptoms. The soup has also been found to root out and kill virus-carrying cells, while stoping the growth of new ones.

Another extra benefit of chicken soup is the food itself. When you're barely able to get out of bed for a new box of tissues, eatting anything can be a challenge. But, if you get down some of the lean, protein-rich chicken and nutritious veg, you'll give your body the energy it needs to do battle with the bug.

So, if you fall ill this season, heat up a cup of good ol' chicken soup. Any brand will do, but if you want to make the same soup scientists used to prove it's flu fighing power, try Grandma's Chicken Soup Recipe from the University of Nebraska Medical Center's own research team.


Grandma's Chicken Soup Recipe:

1 5- to 6-pound stewing hen or baking chicken
1 package of chicken wings
3 large onions
1 large sweet potato
3 parsnips
2 turnips
11 to 12 large carrots
5 to 6 celery stems
1 bunch of parsley
Salt and pepper to taste

Directions:
1. Clean the chicken, put it in a large pot and cover it with cold water. Bring the water to boil.
2. Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1 and a half hours. Remove fat from the surface as it accumulates.
3. Add the parsley and celery. Cook the mixture about 45 min. longer.
4. Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.)
5. Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Both were performed in the present study.
6. Add salt and pepper to taste.

Coca-Cola Blames Calories for Making us Fat

Today, everyone's favorite soda maker, Coca-Cola released their first-ever response to obesity in America. Addressing the "issue of our times," as they call it, Coca-Cola means to show that their products aren't the baddies in the war on fat. It's the calories.

"It comes down to one simple fact: all calories count, no matter where they come from, including Coca-Cola and everything else with calories," says the benign female voice over in the avert. The commercial then hails Coke's 650 beverage options that are low or no-calorie.

At a time when New York City is gearing up to ban super-sizes soft drinks, and Massachusetts sounds ready to follow suit, it only makes sense for Coke to pipe up about their product's nutrition facts. And, of course, they're absolutely right with their message. Calories do create fat. But It's not just the calories in beverages that are unhealthy, and more importantly, low- and no-calorie beverages aren't altogether better.

"Drinking sweetened beverages, especially diet drinks, is associated with an increased risk of depression," said scientists at last week's American Academy of Neurology Annual Meeting. Diet soda has also been linked to increased risk of stroke and - strangely enough - higher rates of obesity.

According to Katherine Zeratsky from Mayo Clinic, "Although switching from regular soda to diet soda may save you calories in the short term, it's not yet clear if it's effective for preventing obesity and related health problems."

If we really want to decrease our beverage calories, the most obvious choice would be that staple from the sink, water. But not everyone like the 'bland' taste of tap-water, so other options like coffee, tea and skim milk would suffice.

Now, Coca-Cola doesn't sell any of those drinks, so they're obviously not going to tell you about them. Especially not when all the growth they've seen over the past 15 years has come from their low- and no-calorie line, according to the Associated Press.

But the take-home from this new ad may not need to be all about Coke. Instead, it may be more of a public service announcement. We need to remember what really drives obesity in this country, and not vilify food and drink. Obesity comes down to each of us as individuals and what we choose to put in our bodies. As Coca-Cola rightly reminds us, "If you eat and drink more calories than you burn off, you gain weight."

McDonalds sales driven by Dollar Menu

I read recently that sales at McDonald's blew away analyst expectations this winter with the help of $1 meals. Apparently, Micky D's was suffering from a "rare decline" in November. The company then beefed up its Dollar Menu promos with "renewed emphasis on low-priced menu options, such as $1 Sausage McMuffins and coffee."

It's fast, it's easy, and it costs $1. It was a genius way for McDonalds to boost their sales. But, because I've sworn off fast food forever (or, at least until I'm stuck at a highway service station with a massive case of the munchies!), I decided investigate what other foods I could buy with just a buck.

Grabbing my single George Washington, I stepped out into the big city to find a healthy meal for a dollar.

At my first stop - the usual lunch cafe - there was actually nothing available for a single dollar. Yogurt, a power bar, even a bag of chips was too expensive! I had to fight the hunger pangs and move on.

At another cafe, I discovered that the lack of $1 items is compounded by a hierarchy in options. The average assortment of fruit goes for $1 a piece. That is, if you can survive a workday on a Red Delicious. Surprisingly, at the same cafe, a 1.5 inch slice of Stromboli stuffed with salami and cheese, also goes for a dollar.

Across the street at the local news shop, a cup of coffee costs 99 cents. But, so does a slice from the pizza guy next door. In New York City, where every corner has a pizzeria, my stomach was beginning to fight harder than my one dollar mission. Then, I stepped into a nondescript deli shop and was greeted by the unthinkable: a basket of hard boiled eggs.

"They're fifty cents," the cashier said as I stared hungrily. "Two for a dollar."

Here, at the corner store, I had found a healthy, protein packed meal that could tide me over for a good few hours.

I bought two, went back to work, and felt good about my Dollar Meal Quest. If you want to find a fast food alternative on a $1 budget, you have to look for it. It will take work, but it's out there. With talk of the fiscal cliff, rising taxes, and a soaring obeisty rate, maybe menus everywhere will start to jump on the dollar deal. If it worked for McDonald's, it can work for the little, healthier guy too.

What to Eat: January Superfoods

Hello 2013! Hello a new year, new starts and New Year's resolutions! As I join the ranks of the many out there determined to make healthy eating habits a number one priority this year, I bring you the monthly superfoods section.

Fresh, ripe and in season, hit your local farmers market for these precious picks and keep your new year's resolutions on track....even if the rest of your rules fall to the wayside!

Entering into the cold months with January, the spotlight is on root veg and vitamin C. These goodies are fat free, full of fiber and antioxidants - just what your winter body needs!

Grapefruit
This bitter fruit was bred in 18th century Barbados as the 'forbidden fruit.' Today, it's more an acquired taste than an exotic treat, but its nutritional qualities remain remarkable. Hitting its peak between October and May, grapefruit has virtually no fat or carbos, but packs a huge nutrient punch that's essential in winter. It's a good source of vitamin C, the fiber pectin, and the antioxidant lycopene. Plus, its been found to lower cholesterol and boost metabolism. It has long been a breakfast staple, but grapefruit is also a great addition to salads, marinades and as a mixer for the occasional cocktail...or two

Beets
I love beets. It wasn't until I was older that I discovered these deep red delicacies, but once I did I became hooked. And lucky I did, because these root veggies are hugely healthy. Beets are bursting with nutrients that provide antioxidants, anti-inflammatories and detoxifying benefits - all especially essential after the holiday season. Beets are a super versatile food that can be cooked, steamed, pickled, shredded and marinated. For decades, they have been used to cure everything from fever to constipation to garlic-breath. Which is especially notable, considering the ancient Romans used beets as an aphrodisiac!

Pears
A wonderful winter fruit, pears are a super source of fiber and vitamin C. But, its actually the skin of the pear that holds most of this health. It's bursting with three to four more times the antioxidants, anti-infammatories and cancer fighting nutrients than the fruit's flesh. When they hit the perfect ripeness, they're sweet enough to fill in for dessert, especially when poached in their own fine juices. Coincidentally  pears instigate the fewest allergens, so they can be introduced to infants as their first fruit without too much worry.

Brussels Sprout
Another one of those veggies I only picked up in adulthood, these mini-cabbages are harvested from June to January. Sprouts are abundant in the cancer fighting chemical, sulforaphane. And, studies have shown a sprout hearty diet can help boost DNA repair in healthy cells and block the growth of cancer cells. Their antioxidant and fiber levels are also high, but the benefit depends on how they're cooked. Steaming and stir frying are the best methods for harnessing their healthiness, sadly, without the bacon and butter we love to cook them in.

Coffee Boosts Productivity - and Positivity

As if I needed another reason to drink my morning Joe, a new study has sent me for a Venti refill. Apparently, coffee not only gives you a morning jolt, but it also boosts positivity.

Researchers from Ruhr University in Germany found caffeine helps people recognize positive words quickly and more accurately. But, it has no effect on how people perceive negativity.

The results are chalked up to coffee's effect on dopamine, particularly in the brain's language center. But I beg to differ. I don't know if you've ever met me prior to my morning cup, but I'm the opposite of cheery, even on the best of days.

That being said, this study may actually be a wake up call to all of us non-morning people. The boosted response to positive language only happened after about 200 mg of caffeine - or about three cups of coffee. Drink up!

My Plate: Pumpkin Seed Superfood

You'd have to be living in a box to escape the storm of pumpkin-flavored everything that hails the arrival of autumn. But along with the marketing onslaught that brings in Halloween is the age-old tradition of pumpkin carving, and making your own homemade toasted pumpkin seeds.

Pumpkin seeds are called a secret superfood in some circles. Not only are these bite-sized crunchies packed with high quality proteins, they are also valued for their diversity of antioxidants. The unique variety of which, "may provide them with antioxidant-related properties that are not widely found in food," according to the website World's Healthiest Foods.

Pumpkin seeds are also rich in minerals like zinc and magnesium, creating a combined effect that preliminary research suggests helps fight prostate and breast cancer.

Getting into the seasonal spirit, my family gathered for a carve-a-thon last night. As we pumped out some pretty spectacular designs, we weeded through the gooey, hair-like pumpkin flesh to pull out the seeds. And with an average 500 seeds per pumpkin, we had a lot to work with. Which is a good thing, because the scariest result of the evening wasn't our pumpkin designs - it was how addictive these toasted treat turned out!

Here's my step-by-step separating and toasting recipe that is guaranteed to make pumpkin seeds your new favorite snack:

Separation:
Scoop out pumpkin flesh into large bowl (we used a huge soup pot)
Pick out the bigger pieces and hairy webs of flesh
Fill bowl with water
Wait for seeds to float to the top, and the pumpkin flesh to sink
Scoop out floating seeds
*Repeat rinsing two or three times depending on how dirty your seeds are. Ours took two rinses.

Toasting:
In a separate bowl, combine extra virgin olive oil with dried chili flakes
Add pumpkin seeds and toss
Sprinkle pepper and a very generous amount of coarse sea salt
Toss mixture and lay out on baking pan
Toast at 350 degrees F (175 C) for 15-20 minutes
*Roasting longer than 20 mins may negate nutritional benefits, so keep an eye on your oven!

Let cool, and enjoy with your favorite pumpkin beer! 

What's in your Dopper?

If you've been on the road with me lately, you've probably seen me sporting a strange neon-orange toy. My new travel buddy is the Dopper water bottle, a Dutch eco-design made without the nasty plastic component BPA, and with a zero carbon footprint. It doubles as both a bottle and a cup-plus-carafe, and holds just about any beverage I'd like to drink on the go (hello roadies!).

But I'm not carrying this bottle just because of it's a great design and practicality. I'm also doing it because I want to actively promote tap water. Besides the fact it's is clean, fresh, and free, 40 percent of bottled water is simply repackaged tap water anyway, according to the documentary Tapped. So, I wouldn't know the difference. But what I do know is that with the Dopper, my water is a whole lot more stylish than what those other guys are selling - and cheaper!

Recently, I was lucky enough to meet the maker of the Dopper, Dutch designer Rinke van Remortel. He talked to me about his inspiration, sustainable design philosophy, and what he puts in his Dopper. 

What was the inspiration for the Dopper?

When I see people on the street with disposable water bottles, I always think that's not a nice sight. They are quite ugly and I thought it would be nice to have something that is more fashionable, more beautiful to see. I was already thinking of some sort of product, then I saw a contest online seeking a sustainable water bottle design, and I thought it was worth a try.

One of the things I love about the Dopper is it's both a bottle and a cup. Where did that idea come from?

When I started out, I wanted to have a bottle and a cup. I thought, when you are a woman or a lady, it's not so nice to be drinking out of a bottle. When you are at your desk or at home, it's nicer to use a cup. So, I wanted to have a cup that was nicely integrated into the design of the bottle. You can twist off the cap and use it as a bottle and drink right out of it. Or you can screw off the cup part and have a carafe and cup at the same time. 

I met a colleague of yours, and she told me the cup feature was more symbolic than practical. She said it works to "put water on a pedestal." What is your take?

Yes, that's indeed the story. The cup looks like an old fashioned cup or wine glass, which makes it more luxurious. So, it means water is put on a pedestal. Water is one of the things we need everyday and we don't really think about that everyday. For us in Western countries, it's a given fact that we have water, but in fact, it's a luxury.

So, are you using the design of the Dopper to send a message?

It's more than the Dopper itself, it's about eco-design. I think people are not really looking for eco-design when they are buying new products. They are not going to the shop saying, "I want a new bag, but it must be an eco-design bag." They just want a good bag. When they see an eco-design like this bottle, they first ask, "Does it look good?" And if it has another plus, like eco-design, that's another benefit. 

But you're a sustainable designer. There must be a more altruistic reason you're in this profession.

I concentrate on sustainable design, but I try to be different by combining sustainable with luxury. With the Dopper, I hope there are reactions from people who are not really focused on eco-design, but are thinking the Dopper is a nice product. Then they hear the story behind it, and get even more enthusiastic. Maybe that will encourage them to buy more of these products, or in the end to make some morality change. 

Will we see you using the Dopper, or catch you sipping bottled water?

I prefer tap water, but the water in the Netherlands is very good. I think in some countries, the water tastes like chlorine. Or people like mineral water better because of the story that it comes from the mountains and they think it's really pure and fresh. It's the marketing and the feeling behind bottled water that makes people think it's better. I never drink bottled water.

GMO: Yes or No?

"A rose by any other name would smell as sweet," laments Juliet to her forlorn lover in Shakespeare's famous play. As ahead of his time as he was, the Bard probably didn't know that he was bang on when it comes to genetically modified roses - or any other plant.

Genetically Modified Organisms are bacteria, yeast, plants, fish and even mammals that have had their genetics meddled with by scientists. Commonly known by the acronym GMO, these are the building blocks of genetically engineered foods. And they have been getting a lot of attention lately in California.

Educated eaters in the west coast state have decided they have a right to know if the food they buy contains GMOs. Their movement has led to Proposition 37, a genetically engineered foods labeling statute that will appear on the California ballot next month.

"We already have food labels showing nutrition, allergy information and other facts consumers want to know. This measure simply adds information telling us if food is produced using genetic engineering," a spokesperson for the Yes on 37 campaign group told the BBC.

Considering over 50 other countries require such labeling, this isn't such a ridiculous request. But if you ask the No on 37 activists, they beg to differ. According to them, such labeling would be "misleading."

"Prop 37 is a deceptive, deeply flawed food labeling scheme," says the Get the Facts section of their website. If passed, they say the statute "would ban the sale of tens of thousands of perfectly-safe, common grocery products only in California unless they are specially repackaged, relabeled or made with higher cost ingredients."

Indeed, if a label requirement such as this were passed in California, other states would have to comply with the new law to export there. That means it would have nationwide effects. And at the end of the day, we've already been eating GMO foods, so why make changes that would result in a higher cost for producers and consumers alike?

On the one hand, there are benefits to GMOs. They grow faster, require less pesticides and herbicides and can result in higher yields, which can mean big bucks for farmers. But, the impact they have on the humans that consume them isn't exactly clear.

GMOs are relatively new, and so is the research into their effects. While this fact alone has European eaters on the fence (GMO crops and imports are tightly regulated, if accepted at all), those in the States are of the view the food is safe.

The two sides to the GMO coin is exactly what has supporters on the defense, especially the biotechnology companies that produce them. They are concerned consumers will shy away from their foods out of fear.

Whether it's a well-founded worry or not, that attitude doesn't seem to address the root of this movement - the right to know. If my favorite lunchtime treat or bag of chips has GMO ingredients, I'll probably still stuff my face. And, I'd venture to guess I'm not the only one. But, at least we'd know what we're filling our mouths with.

Educated Eater: Free Range

Chickens running free, roaming pasture, pecking here and there and living the good life. It's this image that fuels the current food phenom of free-range, cage-free and free-roaming eggs. And, it's a great idea. Food that is treated well, tastes better, right? Then surely, these happy hen eggs are worth the premium price we're asked to shell out.

Well, apparently they'e not. According to Andrew Gunther, program director of Animal Welfare Approved (AVA), "commonly used food claims and terms like 'all natural' or 'free-range' – and even 'organic' – can actually mean very little."

In fact, the United States Department of Agriculture has no definition for what constitutes a cage-free farm. And their free-range requirements fall pretty flat, saying only, "producers must demonstrate to the Agency that the poultry has been allowed access to the outside."

First of all, being allowed access to the outside doesn't exactly mean chickens live outdoors, or even make it outside on a daily basis. There are no USDA requirements on how long chickens must be outdoors or when, and no mention whatsoever of what constitutes outdoors. Patches of pasture count just as much as access to dirt, gravel or pavement.

These labels are hiding some horrific scenes, says Gunther, who writes on his blog of industrial farms where tens of thousands of "free-range" birds are kept indoors in a single house, where their outdoor access consists of nothing more than a tiny concrete area or an enclosed wooden porch.

Basically, these labels are little more than marketing magic. We as consumers are waking up to the fact that animal farmers - particularly chicken farmers - are getting by with inhumane practices. In response, snazzy new labels are being slapped on egg cartons willy-nilly to make us believe the change we want to see is happening. Well folks, it's not.

Beyond the impact on the animals, the unscrupulous claims by farmers are doing real damage to the true organic movement. Their labels allow them to supply huge numbers of eggs under the guise of free-range, effectively out-producing the little guys, who go to great lengths to produce a quality product.

Don't be force-fed meaningless marketing. Get educated and learn what labels mean. But more importantly, care enough about what you put in your body to go that extra mile.

Bacon Shortage? OMG!

Possibly the most disturbing headline ever hit us this week: a worldwide bacon shortage is upon us. According to Britain's National Pig Association, droughts both here and abroad have pushed up feed prices, causing farmers to limit herd numbers to cut down on costs. So, stores may be stocked full now, but the NPA says the "bacon supply is contracting fast."

Some people, like Iowa Governor Terry Branstad, are taking the news in stride. "The deal about a shortage of bacon is a bunch of baloney," he told USNews.com. But not everyone has such faith.

Count me among those fearing the impending 'porkapolypse.' And like any other bacon-obsessed binger, I want to make sure I eat as much of the heavenly hog meat as possible. So, this morning, post-workout, I took myself directly to the local Burger King to order their desert sensation: the Bacon Sundae.

"Oh my God," is the first thing I hear when I collect my order. The whispered words come from the young woman behind me. She leans closer to her companion, "Is that really a bacon sundae?!" Her eyes are wide and bug-like. I smile right at her, "Yes, it is."

I grab a seat at the restaurant and take in the preposterousness of a.) eating an ice cream sundae directly following one of the most intense workouts of my life, and b.) a bacon-freaking-sundae!

Honestly, I'm salivating, so I dive right in. And let me tell you, it was good. Well, the bacon was good. Crispy, juicy, and flavorful. All the things you love about bacon done just right. This bacon seemed even better than the strips they top off the burgers with. It was like it was specially cooked for me, for my sundae.
The sundae, on the other hand, didn't knock my socks off. Vanilla soft serve was never my favorite thing. But damn, that bacon!

I stuff my face in about three minutes flat. It's only after I'm staring at the bottom of the empty styrofoam cup that I realize I'm in public. Did anyone witness my gluttonous gorge? I look around, only to see the lady from before is walking toward me.

"How was it?" she asks, politely looking past the chocolate remnants on my lip. "Great," I reply.

"Imma get me one of those, too!" And before I can reply, she's at the counter. 

My Plate: Beer Marinated Pork Chops

When it comes to evening boozing, "eating is cheating," is what I always say. Unless, that is, you can incorporate your beverage of choice into your meal. And, with the surprising health benefits of beer being touted lately, I decided to do just that with the exceptionally drinkable Brooklyn Brewery's Oktoberfest for dinner.

A slew of recent research finds beer can be good for everything from boosting heart, bone and brain strength, to reducing your risk of stroke and cancer. Beer can even help you live a longer, happier life, according to one study that concludes, "If European beer drinkers stopped imbibing, there would be a decrease in life expectancy of two years - and much unhappiness."

No need to sell me! I'm ecstatic about the news, and ready to baste my local butcher's pork chops in brew.

My marinade is simple, and luckily not measurement specific (which is handy once you've had a few). I just threw a few of the following ingredients in a large bowl:

Good glug of Olive Oil
Splash Soy Sauce
Splash Worcestershire Sauce
1 Clove Garlic
Juice of half Lemon
Tsp Brown Sugar
Good glug Oktoberfest
Sprinkle Salt and Pepper

Voila! Taste to make sure it's sweet or savory enough (I had to add a few more splashes of Soy and Worcestershire for my liking), then lay the chops to wait for about an hour - or until you're sufficiently boozed to cook.

I broiled mine, and saved some of the marinade to add to my leafy veg side. Absolutely delicious result. Enjoy!

Educated Eating: FLOTUS in the Lunchroom

More fruit and veg, less salty, fatty foods, wholegrain options and meat alternatives: sounds exactly like my new diet mandates. But, this list isn't what's on the menu in my kitchen, it's what's revolutionizing American cafeteria foods.

That's right. Pizza, burgers, chicken fingers and fries are no longer the school dining staple. And hey, whose staple are these foods? I always thought that kind of eating was for every once in a while - or when I'm suffering an epic hangover, which I'm pretty certain pre-12th graders aren't (legally).

And First Lady Michelle Obama (FLOTUS), thinks the same way. As part of her lunchroom 'Let's Move!' campaign to curb childhood obesity, she started at the one place every American kid eats at least one meal - school.

The Healthy, Hunger-Free Kids Act of 2010 bases food fixes on medical and scientific research showing the startlingly upward trend in childhood obesity. Basically, it's a no-nonsense approach to providing a healthy, well-rounded meal in the middle of a child's day. The only problem - she didn't ask the kids' permission. And they aren't happy.

Turns out they have no interest in getting the maximum benefit out of their school lunches. They just want to eat! Leading their hungry voices is a group of Kansas high schoolers who just released their grips on the hugely viral "We are Hungry" video. 

The "We are Young" parody is catchy, pretty well produced, and I'd venture to say a bit tongue in cheek. But the video has become fodder for critics blasting the FLOTUS' lunchroom plan. In particular, the 850 calorie limit to a 9-12th grader's lunch option.

"Think of a high-school boy who works out at least three hours a day, not including farm work," said an employee from said Kansas high school. 

Okay, let's do that. His lunch is 850 calories, and I'd think his breakfast and dinner are also in that ballpark. That puts him upwards of 2500 calories a day, not including the odd snack or - gasp! - soda. So, he's probably fine, and sporting a pretty tight six-pack at that. Considering he's in a state where obesity rates are set to hit 62% by 2030, I'd say that high school kid is doing pretty well for himself. What's the problem? 

Well, the problem is the same here as it is with any revolution. Kids miss having their say in the lunchroom. School can be a monotonous, even painful experience for adolescents, and their only escape each day is at lunch. I remember my own cafeteria days, and my go-to lunch staple: a six pack of Entenmann's powdered sugar donuts. Ahhh, that sweet, sugary escape!

But that brings me to another hugely important topic that seems to be gobbled up in the lunchroom debate: eating disorders. I'd binge on my the donuts, then purge for the rest of the day, through swim practice, show choir, and homework. It was cool to starve when I was in high school, and not surprisingly. Anorexia is the third most common illness among adolescents. 

Whether it's childhood obesity, or eating disorders, the cure begins with education. The FLOTUS' efforts - and the controversy it stirs up - will at least get people learning more about what eating healthy is all about. 

Now, if only she could just tackle that damn cafeteria table pecking order thing, the world would be a better place.